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Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
Lioger D, Fardet A, Foassert P, Davicco MJ, Mardon J, Gaillard-Martinie B, Remesy C. Lioger D, et al. Among authors: fardet a. J Am Coll Nutr. 2009 Feb;28(1):30-6. doi: 10.1080/07315724.2009.10719758. J Am Coll Nutr. 2009. PMID: 19571157 Clinical Trial.
Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods.
Fardet A, Martin JF, Chardigny JM. Fardet A, et al. Food Funct. 2011 Aug;2(8):483-504. doi: 10.1039/c1fo10041f. Epub 2011 Aug 15. Food Funct. 2011. PMID: 21842076
Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each exp …
Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In …
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